Posts Tagged ‘Nova Scotia’

What Makes Cruciferous Vegetables Healthy?

Posted: Thursday, December 10th, 2015

Curly Kale

Curly Kale

Cruciferous vegetables are a family of vegetables that are named for their cross-shaped (crucifer) flower petals. Examples of these vegetables are broccoli, kale, cabbage, Brussels sprouts, turnip and radish.

Recently, cruciferous vegetables, rather than vegetables as a group, have drawn a great deal of attention in cancer research because of their potential protective properties. This protection against certain cancers is due to the potent antioxidants they contain (particularly beta carotene and the compound sulforaphane). Cruciferous vegetables also contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies, to break down potential cancer causing agents, known as carcinogens. Cruciferous vegetables are also high in fiber, vitamins and minerals. It’s best to eat these veggies raw or only lightly steamed to retain the phytochemicals that make cruciferous vegetables special in terms of health.

The taste of cruciferous vegetables is frequently described as having a slight bitter taste that research has linked to the phytonutrients. Recent research has also linked the bitter taste in cruciferous vegetables with their high calcium content. This bitter taste may be undesirable to some so a recommendation is to blend cruciferous vegetables with differently flavored foods, such as sweet or salty, so that the cruciferous vegetables retain some of their natural and noticeable bitterness but within a blended-flavor context that makes the dish delicious!

Eat Well, Halifax

By Nicole Marchand, registered dietitian with Eat Well Halifax & Local Source

Slow Food Northumberland Shore’s Terra Madre Day Potluck – 2015

Posted: Wednesday, December 9th, 2015

Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how our network is using its creativity and knowledge to build a better food future.


When:  December 9th, 2015


Where:  Dan and Olga’s, 386 Main Street in the village of Tatamagouche (right across from the Tri-County Ford dealership)


Time:  6pm until we’re tired


What to Bring?  Something Local and Seasonal!  Beverages?  BYOB


Cost:  Nothing!


RSVP:  Olga via email  by DECEMBER 4th


Note:  Our Slow Food Youth – We Feed the Planet delegate to Expo Milan 2015, Rachel Purdy-MacKenzie will share her impressions and experiences with us

Homestyle Blueberry Yogurt Cake Recipe

Posted: Thursday, October 1st, 2015

During the years of the IncrEdible Picnics when Slow Food NS was a participant, some of us home-cooks made this cake from the Select Nova Scotia recipe collection and gave tastes to the hungry hordes. It is really good! And it is possible to make with mainly good, clean, and fair ingredients. You can make this cake long after the summer season using frozen blueberries.


Blueberry Yogurt Cake


1 ½ cups (375ml) white sugar

2/3 cup (150ml) vegetable oil

1 egg

1 cup (250ml) plain, unsweetened yogurt – not fat-free

1 tsp (5ml) vanilla

2 ½ cups (625ml) flour (we use 2 c. wheat + ½ c. red fife wheat)

1 tsp (5ml) baking soda

1 tsp (5ml) salt

1 1 /2 cups (375ml) wild blueberries, fresh or frozen



Preheat the oven to 325F. Grease a bundt pan and set aside.

Whisk sugar, oil and egg together in a large bowl. Stir in yogurt and vanilla. In a separate bowl sift flour, baking soda and salt. Stir into the wet mixture and mix, just until flour is combined. Stir in blueberries, just until blended. Too much mixing at this point will make the cake tough and purple!

Pour batter into prepared pan.

Bake for 40 minutes OR until a skewer comes out with moist crumbs attached. If cake is not cooked fully, return to oven for 8 – 10 minutes and check again. Each oven is different and may affect cooking time. Continue returning cake to oven for 8 – 10 minutes and checking until skewer comes out with moist crumbs attached. Tooth picks can be used for checking as well.

Allow to cool for 5 minutes, then turn out onto a cooling rack. If cake sticks, run a knife around inner and outer edge of pan.

Submitted by Sheila Stevenson